summer menu

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“He had been eight years upon a project for extracting sunbeams out of cucumbers, which were to be put into vials hermetically sealed, and let out to warm the air in raw, inclement summers.” ~Jonathan Swift

~Chermoula Chicken~

Chermoula is a North African seasoning blend that goes well with fish and chicken. A bit different than the normal grilling fare, and a great way to use some of those fresh herbs that are growing in your garden.

6 boneless, skinless chicken breasts

3 Tablespoons minced garlic

1 teaspoon salt

2/3 cup chopped fresh cilantro

2/3 cup chopped fresh parsley

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground ginger

1 teaspoon onion powder

1/8 teaspoon cayenne pepper

1/4 cup olive oil

juice of 1/2 lime or lemon

Mash garlic with salt to form a paste. Sprinkle with the cilantro and parsley and chop until very fine. Transfer to a medium bowl. Stir in cumin, paprika, ginger, onion powder and cayenne. Add oil and citrus juice. Stir. Using a very sharp paring knife, make little slits all over the thawed chicken breasts. Place them in the bowl with the marinade, turning several times to completely coat entire surface of the meat. Cover and refrigerate for at least 2 hours (even better after 24 hours.)

Grill chicken over medium heat, 5-8 minutes per side or until juices run clear. Serve with your favorite summer salads.

~potato salad with yogurt & mint~

5 medium red potatoes, washed, unpeeled

1/2 cup onion chopped

2 stalks celery chopped

1 cup plain yogurt

1/2 cup mayonnaise

1/2 cup buttermilk

1 teaspoon ground cumin

1 Tablespoon chopped mint

1/2 teaspoon garlic powder

salt and pepper to taste

Cut potatoes into bite-size chunks. Bring a pot of salted water to boil. Cook potato chunks until just tender (not mushy) about 7 minutes. Drain and cool.

Mix onion, celery,  yogurt, mayo, buttermilk, cumin, mint and garlic powder in a large mixing bowl. Season to taste with salt and pepper. Add potatoes and gently fold them into the dressing. Cover and chill until ready to serve.

~cucumber salad~

This is one of those recipes that I just throw together and taste as I go and it’s yummy every time. Nothing like the taste of fresh cucumbers in the summer!

In a mixing bowl:

Slice about 6 mini, hothouse cucumbers (or fresh garden cucumbers!) very thin along with 1/4 large purple onion (also sliced very thin.) To this add about 1/3 cup mayonnaise and about 1 cup buttermilk. Stir to combine. Add about 1 Tablespoon white vinegar, a couple Tablespoons sugar, a couple Tablespoons chopped fresh dill (or 1 T dry,) salt and pepper to taste. Adjust ingredients to your liking.




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